Friday, July 27, 2012

Guest Post from Kelly Scott of "Kelly is cooking"


This is your lucky week Y'all!
Another great Guest Post from

My name is Kelly Scott, and I am someone
 who wears many hats. 
 I am a wife to my high school sweetheart
 and best friend. I 
am a mother to Lucy-(22),

 Billy Jack- (19)

 I am a daughter, 
sister, and a home chef. 

 I am a lover of nature and the 
earth. 

I am a lover of life.  I am a child of God.

  I am a teacher, where  I teach to

 inspire students 
grades 10 -
12th.

 In Biology, AP Biology and

 AP Environmental Science.


Lime Chicken:


1 cup freshly squeezed lime juice (5 to 6 limes)

1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper
 (1 pepper seeded – leave seeds in if you like a little heat)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 boneless chicken breasts –
 pounded to the same thickness all over



Directions

Combine the lime juice, orange juice, chili powder, 

 jalapeno pepper, garlic, salt,

 and pepper in a large bowl.

 Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil
to prevent the chicken from sticking. 
Remove the chicken breasts from the marinade, 
sprinkle well with salt and pepper,
 and grill them skin-side down for about 5 minutes,
 until nicely browned. 
Turn the chicken and cook another 5 minutes.
 Repeat this turning process every few minutes
 until the chicken is done. 
Remove from the grill to a plate. 
Cover tightly and allow to rest for 5 minutes. 
Serve hot or at room temperature.



Black and Red Fiesta Beans and Rice

2 cups brown rice

1 (14.5 oz.) can diced tomatoes with green chili

1/2 cup prepared salsa 
(Or use your homemade salsa too.)
1 tablespoon onion flakes
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 (15 oz.) black beans, rinsed and drained
1 (15 oz.)  red kidney beans, rinsed and drained
1 (11oz.) can corn, drained
Salt and freshly ground black pepper



Directions:

Cook rice according to package directions. 
Meanwhile, combine remaining ingredients
 in a large saucepan cook medium-high heat.
 Bring to a simmer. Simmer until rice is cooked. 
Fold in rice and season to taste with salt and black pepper.  
This recipe make's a lot of portions.
 The leftovers are great to use in other dishes.


2 comments:

The Better Baker said...

Yum! Yum! Yum! What a lovely post and recipes. Thanks to both of you for sharing....sweet!

Lizzy said...

Kelly, what a delicious plate of food! The chicken sounds easy and delicious and the beans and rice is a perfect accompaniment :)

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